Small Batch Orange Cranberry Muffins
These Small Batch Orange Cranberry Muffins are light, bright, and easy to make, providing bakery flavor without the leftovers. Enjoy the balance of citrus and tart cranberries in this simple recipe.
Servings: 6 muffins
Calories: 180kcal
Ingredients
Dry Ingredients
- 1 cup All purpose flour Spoon and level to avoid packing; 150 grams for six muffins if using a scale.
- 1 tbsp Baking powder Ensure freshness for best lift.
- 1 pinch Baking soda Helps lift the batter.
- 1/4 tsp Salt Enhances orange flavor.
Wet Ingredients
- 1/2 cup Granulated sugar White sugar preferred; can swap 2 tbsp for light brown sugar.
- 1 tbsp Orange zest Use a microplane for best results.
- 1 large Egg Binds the ingredients.
- 1/4 cup Neutral oil or melted butter Oil gives softness; butter adds flavor.
- 1/4 cup Orange juice Fresh is best; bottled can work in a pinch.
- 1/4 cup Greek yogurt or buttermilk Keeps muffins moist.
- 1 tsp Vanilla extract Optional; enhances flavor.
Fruits
- 1 cup Fresh or frozen cranberries If using frozen, do not thaw.
Optional Toppings
- 2 tbsp Coarse sugar For a crunchy topping.
Instructions
Preparation
- Preheat oven to 400°F (200°C) and line a 6-cup muffin pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, combine sugar and orange zest. Rub with fingers until fragrant and slightly damp.
Mixing
- Whisk the egg, oil or melted butter, orange juice, yogurt, and vanilla into the zesty sugar mixture.
- Sprinkle the dry ingredients over the wet mixture and fold gently until just combined.
- Toss cranberries with 1 tsp flour and fold into the batter without overmixing.
Baking
- Divide batter among the muffin liners, filling them generously.
- Bake at 400°F (200°C) for 5 minutes, then reduce temperature to 350°F (175°C) without opening the oven. Continue baking for an additional 10-12 minutes.
- Cool muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
These muffins are best enjoyed fresh but can be stored at room temperature for up to 2 days or frozen for up to 2 months. For reheating, use a 300°F (150°C) oven for 8-10 minutes.